Yam Corn Bread

Yam Corn Bread

2 C. all-purpose flour
2 C. yellow cornmeal
2 1/2 tsp. salt
1/2 C. granulated sugar
4 eggs
3/4 C. milk
1/3 C. vegetable oil
2 2/3 C. mashed cooked or canned yams (sweet potatoes)

Sift all the dry ingredients together and set aside. Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased 8-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter.

Jackie Austin